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{{Short description|Savoury Indian snack}} | |||
{{Infobox prepared food | {{Infobox prepared food | ||
| name | | name = Chakli | ||
| image | | image = Chakli in a bowl.jpg | ||
| image_size | | image_size = 300px | ||
| caption | | caption = Chakli | ||
| alternate_name | | alternate_name = Chakali, chakli, chakkuli, chakri | ||
| country | | country = {{Flag|India}} | ||
| creator | | region = [[Maharashtra]] | ||
| course | | national_cuisine = [[Indian cuisine|Indian]] | ||
| type | | creator = | ||
| served | | course = Snack | ||
| main_ingredient | | type = [[Fried dough]] | ||
| variations | | served = | ||
| calories | | main_ingredient = [[Rice flour]], [[Bengal gram]] flour, [[black gram]] flour, water, salt | ||
| variations = [[Murukku]] means ''twisted'' in Tamil. Chakli means chakli piece. | |||
| calories = | |||
}} | }} | ||
[[File: | [[File:Extruding a chakli.jpg|thumb|280px|alt=Chakli formation|Extruding a chakli]] | ||
''' | '''Chakli''' is a savoury Indian snack with a spiral shape and spiked surface.<ref name="SmarttNwokolo1996">{{cite book |author1=J. Smartt |author2=Emmanuel Nwokolo |title=Food and feed from legumes and oilseeds |url=https://books.google.com/books?id=1xUhAQAAMAAJ |date=30 June 1996 |publisher=Chapman & Hall |isbn=978-0-412-45930-6}}</ref> It is also known as ''chakali'', ''chakri'' or ''chakkuli'' | ||
Chakli is typically made from [[flour]]s of [[rice flour|rice]], [[Bengal gram]] (brown chickpea) and [[black gram]] (''urad daal'').<ref name="Edmund2001"/> It has several variations, depending on the types and proportion of flours used. It is also very popular in South Africa, introduced by the Indian diaspora. Maize flour is used instead of rice flour with the addition of salt and cumin as the basic dry ingredients. It is sold by street vendors and at neighborhood shops. | |||
== | [[Kadboli]] is a similar dish, which is shaped by hand instead of with an extruder.<ref name="Edmund2001"/> [[Murukku]] is a [[South Indian]] snack typically made with rice and black gram flour during [[Diwali]]. In [[Indonesian cuisine|Indonesia]], murukku and chakli variations are known as ''akar kelapa'', and are particularly popular among [[Betawi people|Betawi]].<ref>{{cite web|url=http://www.poskota.co.id/berita-terkini/2010/08/23/kue-akar-kelapa-makanan-khas-lebaran-warga-bekasi |title=Kue Akar Kelapa Makanan Khas Lebaran Warga Bekasi | Poskotanews.com |accessdate=2011-12-18 |url-status=dead |archiveurl=https://web.archive.org/web/20120430130613/http://poskota.co.id/berita-terkini/2010/08/23/kue-akar-kelapa-makanan-khas-lebaran-warga-bekasi |archivedate=2012-04-30 }}</ref> | ||
==Etymology== | |||
''Chakli'' is known by various names across India, the name of the dish include {{langx|kn|ಚಕ್ಕುಲಿ}} ''chakkuli'', {{langx|mr|चकली}} ''chakali'', [[Odiya language|Odiya]]: ଦାନ୍ତକଲି Dantkali, {{langx|gu|ચકરી}} ''chakri'', {{langx|te|చక్రాలు}} ''chakralu'' or ''jantikalu'' and {{langx|knn|Chakri or Chakkuli}}. | |||
== | ==History== | ||
Chakli | The earliest mention of a dish similar to Chakli comes from ancient [[Ayurvedic]] texts where it is known as ''"Saskuli"''; it was made from spiced rice flour dough with sesame seeds and then placed in a presser to form a long thread-like design and fried in ghee or oil. <ref>Traditional Foods: Some Products and Technologies - Page 51- Central Food Technological Research Institute (India) · 1986</ref><ref>Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-019-0016-4 - Dhanya S (2019) Journal of Ethnic Foods volume 6, Article number: 14 (2019)</ref> The word ''Saskuli'' literally translates to "ear-shaped" design.<ref>Srimad-Bhagavatam, Eleventh Canto: General History Disciples of His Divine Grace A. C. Bhaktivedanta Swami Prabhupada, 1982.</ref><ref>Feasts and Fasts: A History of Food in India, page 65, Colleen Taylor Sen · 2015</ref> This early variation of rice flour-based chakli may have more closely resembled ''rice-[[murukku]]'' than the chakli known today.<ref>Spices in Indian Life, 6500 B.C.-1950 A.D. A Comprehensive and Critical Narration about the Role of Spices in Indian Life By Som Nath Mahindru, page 57, 1982.</ref> The recipe that closely resembles modern Chakli finds mention in the medieval period cookbook ''Soopa Shastra'' dated to 1509 AD. This recipe was made from a blend of rice flour, Bengal gram flour and urad dal flour.<ref>The sweet flavour of tradition: mithai, chakli and other tastes of Diwali- Sulekha Nair- October 21, 2014-https://www.firstpost.com/politics/sweet-flavour-tradition-mithai-chakli-tastes-diwali-1766589.html</ref> | ||
The flours and seed powders are mixed, and boiling water is added to make a [[dough]]. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually a chakli [[extrusion|extruder]] is used for shaping the dough.<ref name="Edmund2001"/> The shaped dough is fried in hot oil | ==Ingredients and preparation== | ||
Chakli is made from the [[flour]]s of [[rice flour|rice]], [[Bengal gram]] (chickpea) and [[black gram]] (urad dal). Other ingredients include [[coriander]] seed powder, [[cumin]] seed (jeera) powder, sesame seeds, red pepper powder, turmeric powder, salt, asafoetida powder and oil.<ref name="Edmund2001">{{cite book |author1=Edmund W. Lusas |author2=Lloyd W. Rooney |title=Snack Foods Processing |url=https://books.google.com/books?id=W_5wlzckPkMC&pg=PA488 |date=5 June 2001 |publisher=CRC Press |isbn=978-1-4200-1254-5 |pages=488–}}</ref> Some variations also include [[green gram]] (moong) and [[pigeon pea]] (tuar/arhar) instead of black gram.<ref name="Neera">{{cite book |author=Neera Verma |title=South Indian Cook Book |url=https://books.google.com/books?id=KHua3-_qTcYC&pg=PA46 |publisher=Diamond Pocket Books (P) Ltd. |isbn=978-81-7182-836-4 |pages=46–}}</ref> | |||
The flours and seed powders are mixed, and boiling water is added to make a [[dough]]. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually a chakli [[extrusion|extruder]] is used for shaping the dough.<ref name="Edmund2001"/> The shaped dough is fried in hot oil until it becomes brown in colour. It is then removed from the oil, drained and cooled.<ref name="Edmund2001"/> | |||
==Gallery== | |||
<Gallery> | |||
File:ಸಿದ್ದಗೊಳ್ಳುತ್ತಿರುವ ಚಕ್ಕುಲಿ.JPG|Preparation of chakri in hot oil | |||
File:Frying chakli.jpg|Frying chakli | |||
File:Chakli bhajanichi.jpg|Chaklis | |||
File:Traditional Murukku, a must have for festivals such as Deepavali.jpg|Muruku chaklis | |||
File:Chakali.JPG|Fully cooked chakli | |||
File:Tradtional brass chakli presser and it's various parts.jpg|Traditional brass presser used for chaklis and various other snacks | |||
</gallery> | |||
==See also== | ==See also== | ||
* [[List of Indian snacks]] | * [[List of Indian snacks]] | ||
* [[Murukku]] | |||
==References== | ==References== | ||
| Line 41: | Line 57: | ||
==External links== | ==External links== | ||
{{Commons category|Chakli}} | {{Commons category|Chakli}} | ||
{{Indian Dishes}} | {{Indian Dishes}} | ||
{{Legume dishes}} | {{Legume dishes}} | ||
[[Category:Chickpea dishes]] | |||
[[Category:Indian cuisine]] | |||
[[Category:Indian snack foods]] | [[Category:Indian snack foods]] | ||
[[Category:Legume dishes]] | [[Category:Legume dishes]] | ||
Latest revision as of 04:51, 2 February 2026
 Chakli | |
| Alternative names | Chakali, chakli, chakkuli, chakri |
|---|---|
| Type | Fried dough |
| Course | Snack |
| Place of origin |  India |
| Region or state | Maharashtra |
| Associated national cuisine | Indian |
| Main ingredients | Rice flour, Bengal gram flour, black gram flour, water, salt |
| Variations | Murukku means twisted in Tamil. Chakli means chakli piece. |
Chakli is a savoury Indian snack with a spiral shape and spiked surface.[1] It is also known as chakali, chakri or chakkuli
Chakli is typically made from flours of rice, Bengal gram (brown chickpea) and black gram (urad daal).[2] It has several variations, depending on the types and proportion of flours used. It is also very popular in South Africa, introduced by the Indian diaspora. Maize flour is used instead of rice flour with the addition of salt and cumin as the basic dry ingredients. It is sold by street vendors and at neighborhood shops.
Kadboli is a similar dish, which is shaped by hand instead of with an extruder.[2] Murukku is a South Indian snack typically made with rice and black gram flour during Diwali. In Indonesia, murukku and chakli variations are known as akar kelapa, and are particularly popular among Betawi.[3]
Etymology[edit | edit source]
Chakli is known by various names across India, the name of the dish include Script error: The function "langx" does not exist. chakkuli, Script error: The function "langx" does not exist. chakali, Odiya: ଦାନ୍ତକଲି Dantkali, Script error: The function "langx" does not exist. chakri, Script error: The function "langx" does not exist. chakralu or jantikalu and Script error: The function "langx" does not exist..
History[edit | edit source]
The earliest mention of a dish similar to Chakli comes from ancient Ayurvedic texts where it is known as "Saskuli"; it was made from spiced rice flour dough with sesame seeds and then placed in a presser to form a long thread-like design and fried in ghee or oil. [4][5] The word Saskuli literally translates to "ear-shaped" design.[6][7] This early variation of rice flour-based chakli may have more closely resembled rice-murukku than the chakli known today.[8] The recipe that closely resembles modern Chakli finds mention in the medieval period cookbook Soopa Shastra dated to 1509 AD. This recipe was made from a blend of rice flour, Bengal gram flour and urad dal flour.[9]
Ingredients and preparation[edit | edit source]
Chakli is made from the flours of rice, Bengal gram (chickpea) and black gram (urad dal). Other ingredients include coriander seed powder, cumin seed (jeera) powder, sesame seeds, red pepper powder, turmeric powder, salt, asafoetida powder and oil.[2] Some variations also include green gram (moong) and pigeon pea (tuar/arhar) instead of black gram.[10]
The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually a chakli extruder is used for shaping the dough.[2] The shaped dough is fried in hot oil until it becomes brown in colour. It is then removed from the oil, drained and cooled.[2]
Gallery[edit | edit source]
-
Preparation of chakri in hot oil -
Frying chakli -
Chaklis -
Muruku chaklis -
Fully cooked chakli -
Traditional brass presser used for chaklis and various other snacks
See also[edit | edit source]
References[edit | edit source]
- ↑ J. Smartt; Emmanuel Nwokolo (30 June 1996). Food and feed from legumes and oilseeds. Chapman & Hall. ISBN 978-0-412-45930-6.
- ↑ 2.0 2.1 2.2 2.3 2.4 Edmund W. Lusas; Lloyd W. Rooney (5 June 2001). Snack Foods Processing. CRC Press. pp. 488–. ISBN 978-1-4200-1254-5.
- ↑ "Kue Akar Kelapa Makanan Khas Lebaran Warga Bekasi | Poskotanews.com". Archived from the original on 2012-04-30. Retrieved 2011-12-18.
- ↑ Traditional Foods: Some Products and Technologies - Page 51- Central Food Technological Research Institute (India) · 1986
- ↑ Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-019-0016-4 - Dhanya S (2019) Journal of Ethnic Foods volume 6, Article number: 14 (2019)
- ↑ Srimad-Bhagavatam, Eleventh Canto: General History Disciples of His Divine Grace A. C. Bhaktivedanta Swami Prabhupada, 1982.
- ↑ Feasts and Fasts: A History of Food in India, page 65, Colleen Taylor Sen · 2015
- ↑ Spices in Indian Life, 6500 B.C.-1950 A.D. A Comprehensive and Critical Narration about the Role of Spices in Indian Life By Som Nath Mahindru, page 57, 1982.
- ↑ The sweet flavour of tradition: mithai, chakli and other tastes of Diwali- Sulekha Nair- October 21, 2014-https://www.firstpost.com/politics/sweet-flavour-tradition-mithai-chakli-tastes-diwali-1766589.html
- ↑ Neera Verma. South Indian Cook Book. Diamond Pocket Books (P) Ltd. pp. 46–. ISBN 978-81-7182-836-4.
External links[edit | edit source]
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| See also | |